p-coumaric acid induces Brettanomyces bruxellensis death under winemaking conditions.
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| Title: | p-coumaric acid induces Brettanomyces bruxellensis death under winemaking conditions. |
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| Authors: | Bodin P; SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France., Sachot S; SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France., Roland A; SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France., Remize F; SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France. Electronic address: fabienne.remize@inrae.fr., Camarasa C; SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France. |
| Source: | Food microbiology [Food Microbiol] 2026 Apr; Vol. 135, pp. 104978. Date of Electronic Publication: 2025 Nov 06. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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